Intolerances and allergies are becoming more and more common in western society. This could be due to the concentration of a limited selection of foods such as wheat and cow dairy. It could also be that our digestive systems are having to adapt to consuming highly processed foods. We stock a range of alternative grains and dairy substitutes to cater for intolerances, but also for anyone who wants a varied diet. Here is some information on some of the more common intolerances and allergies, and we are happy to help you find foods to meet your dietary requirements in the shop.

Lactose Intolerance: Due to the high level of dairy product and products containing dairy in western diets, the level of intolerance has risen to a high level of 75% likelihood. This intolerance means there is a deficiency in the body’s levels of lactase, the enzyme that digests lactose. Symptoms of intolerance are; bloating, sickness, diarrhoea and stomach cramps. Dairy substitutes such as soya provide a good alternative.

Wheat Intolerance: This intolerance is based on sensitivity to wheat. Physical symptoms include bloating and stomach cramps. This is partially due to the fact that wheat absorbs water as you’re digesting. Many people experience these symptoms mildly, but an actual intolerance is rarer. Alternative grains are rye, spelt and barley, which can be used as a base for flour, breads and pastas.

Coeliac Disease: This is often confused with wheat intolerance as coaliacs have an allergy to gluten which in found in wheat. Unlike an intolerance, an allergy makes the body perceive the product as an invader, provoking the body’s immune system. A coeliac’s body can react with symptoms such as coughing, sneezing, vomiting, migraines, watering eyes, rashes, swelling tissue, hives – and on occasion anaphylactic shock. These reactions can also prevent the body from absorbing nutrients. Besides wheat, gluten can be found in barley, spelt and rye, which are commonly used for wheat free breads and pastas. Oats can cause a reaction in some, due to cross pollination also. The main alternatives are flours made from rice, quinoa, potato, soya and gram (chickpea flour). We sell these as well as pastas, breads and cakes based on these flours.

Yeast Intolerance: Unlike other intolerances which are caused by a deficiency in certain enzymes, yeast intolerance is caused by an excess of Candida (yeast), which grows naturally in the body. It often is temporary, and by removing yeast products such as beer, caffeine, cheese, from your diet and gradually bringing them back into your diet, you can restore your body’s natural balance.